Nicaragua

Cocoa with floral and citrus tones, from smallholder farms in Matagalpa's Molino Norte.

• Roast: Medium
• Tasting notes: Cocoa, floral, citrus
• Region: Molino Norte, Matagalpa, Nicaragua (900–1590 m)
• Process: Fully washed, fermented 12–14 hours, dried on patios and raised beds
• Variety: Yellow and Red Catuaí, Catimor, Parainema
• Grind: whole bean, standard, espresso or coarse (French press and cold brew)

More to explore: See all our single-origin coffees or coffee blends, or try a sample pack first. You might also like Honduras and Mexico. Brew it with a coffee maker and grind fresh with a coffee grinder.